4 cups napa cabbage leaves, minced, toss with salt, allow to drain in colander for 1 hr, then ring out excess moisture with a dish towel
1 cup oyster mushrooms, minced
1/4 cup dried black Chinese mushrooms, reconstituted and minced
1/4 cup shitake mushrooms, minced
1/4 cup minced leek
1/4 cup bamboo shoots, minced
1/4 cup ginger root, minced
2 Tbs red onion, minced
1 Tbs garlic
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp corn starch
dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)
2 cups multi-grain flour
1/2 cup warm water
flour for work surface
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste
Combine all filling ingredients in a large mixing bowl and mix thoroughly. Set aside until ready to use.
To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.
To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.
To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.
To freeze for later use: Assemble uncooked dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.